Nicaraguan coffees from the Segovia, Jinotega and Matagalpa regions are underrated. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown coffees in the cup. Nicaragua coffees have a wide range of flavour attributes: Some cup like Mexican coffees from Oaxaca, others like Guatemala. Some are citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Paca. There is some of the dreaded Catimor varietal, but many farms have removed it after the “catimor craze” 10-20 years ago. Good Nicaraguan coffees are considered a “classic” cup: great body, clean flavor, and balance. They are unique among Centrals in the fact that the highest grown (SHG grade: Strictly High Grown) do not develop the pronounced and sharp acidity of other Centrals.